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Fresh Cranberry Upside-Down Cake

4

0 min

Fresh Cranberry Upside-Down Cake

Fresh Cranberry Upside-Down Cake Photo 1

Time

0 min

Serving

8 persons

Calories

565

Rating

4.00★ (5)

Cuisine

Author: Victoria Buriak
Amazingly good cranberry upside-down cake - the first time I made it, I forgot the part where you add the egg whites and it still came out good. But much better with the egg whites. My friend gave this recipe to me and I had it for a while, then I saw a bunch of fresh cranberries on sale so I decided to make it.

Ingredients

  • firmly packed brown sugar: 0.75 cup
  • unsalted butter: 0.25 cup
  • cranberries: 0.75 pound (fresh)
  • ½ cups all-purpose flour: 1 piece
  • baking powder: 2 tsp
  • salt: 0.25 tsp
  • white sugar: 1 cup
  • unsalted butter, at room temperature: 0.5 cup
  • eggs, separated: 2 piece (divided)
  • vanilla extract: 1 tsp
  • milk: 0.5 cup
  • cream of tartar: 0.125 tsp
  • heavy cream: 1 cup
  • vanilla extract: 0.25 tsp
  • confectioners' sugar: 1 Tbsp

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch round cake pan.
    Fresh Cranberry Upside-Down Cake Photo 2
  2. Place brown sugar and butter into the prepared pan and place the pan over medium heat. Heat, stirring occasionally, until butter is melted and sugar has dissolved, 3 to 5 minutes. Scatter cranberries over the butter-sugar mixture. Set aside.
    Fresh Cranberry Upside-Down Cake Photo 3
  3. Mix flour, baking powder, and salt together in a bowl.
    Fresh Cranberry Upside-Down Cake Photo 4
  4. Beat white sugar and butter together in another bowl using an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add vanilla extract and mix well. Fold in the flour mixture in 3 additions using a silicone or rubber spatula, alternating with milk.
    Fresh Cranberry Upside-Down Cake Photo 5
  5. Beat egg whites in another bowl using a whisk or an electric mixer until soft peaks form. Add cream of tartar and continue to beat until stiff peaks form. Fold whites into the batter using a spatula. Spoon batter over the cranberries in the cake pan, spreading evenly.
    Fresh Cranberry Upside-Down Cake Photo 6
  6. Bake in the preheated oven until a toothpick or skewer inserted into the center of the cake comes out clean, 55 to 60 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Run a knife around the edges of the pan to loosen the cake. Invert onto a serving plate, let stand for 5 minutes, then lift off pan.
    Fresh Cranberry Upside-Down Cake Photo 7
  7. Whip heavy cream in a bowl using a whisk or an electric mixer until soft peaks form. Stir in confectioners' sugar and vanilla extract.
    Fresh Cranberry Upside-Down Cake Photo 8
  8. Cut the cooled cake into wedges and top with whipped cream.
    Fresh Cranberry Upside-Down Cake Photo 9

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